Carpaccio de bonito del norte y de melocotón con marinado de lima

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Una rodaja gordita de bonito del norte limpia de piel y espinas

4 cucharadas de aceite de oliva virgen extra

4 cucharadas de salsa de soja

El zumo de 2 limas

Sal en escamas

Rabanitos

Pepino

Cebolleta

Flores comestibles

Sésamo tostado

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Cortar el bonito en lonchas finas y colocar sobre el plato en el que lo vayamos a servir.
	
Mezclar el aceite con la salsa de soja y el zumo de lima en un vaso.
	
Añadir los rabanitos, el pepino y la cebolleta cortados en rodajas muy muy finas.
	
Echar la vinagreta por encima del bonito y las verduras.
	
Dejar reposar 30 min. en el frigorífico. A la hora de servir, añadir las flores comestibles, la sal en escamas y el sésamo.


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